Tag: Cookies

Those of you who know me will know that I love politics. I do Model UN and international relations are a huge part of my life, and I love following politics.

So, it is certainly fitting that this recipe actually came from an incredibly political family. A Texan political family with two presidents and another presidential hopeful of “please clap” notoriety. Can you guess who I am talking about? Yup, the Bush family. This recipe came up while I was whiling away my hours on the NY Times food website in the cookie section. Apparently, these cookies were featured in an article that came out during the 2000 election cycle, before I was born, about the baking of the first lady. Um, why is it just the wives cooking? Let’s get the candidates in the kitchen. Anyhow, they are the cookies of Laura Bush. I wonder if these cookies were eaten in the White House. In case you were wondering, these cookies were eaten on the campus of Castilleja School, where the future white-house dwellers are educated.

I did make substantial edits to this recipe. First off, they had enough butter to be a Paula Deen recipe, so that had to change. Secondly, they also had all sorts of crunchy things, but not pretzels. That also had to change immediately. I also did not have pecans, so I used walnuts.

So here’s the recipe. I hope you enjoy these, perhaps while pondering Trump’s racism, xenophobia and rampant sexism.

Hello blogosphere! Today I bring you one of the most popular recipes ever. A google search brings up about 26,600,000 results. It is a quintessential American recipe and is considered the ultimate comfort food. I’m talking about the chocolate chip cookie.

Ruth Graves Wakefield published the first chocolate chip cookie recipe in 1936. She owned the Toll House Inn in Whitman, MA, and allegedly discovered chocolate chip cookies by accident, when she added chocolate chips to a drop cookie recipe, intending to make chocolate cookies.

Chocolate chip cookies have been a staple in the Thordal house for as long as I can remember, almost as long as we have received the New York Times. So it makes sense that our cookie recipe would originate from the newspaper. However, we have deviated from that recipe a bit (the cookies in the images below use mini chocolate chips and whole wheat flour).

We always use the thick-and-gooey version of this three part recipe, however here is the thin-and-crisp version as well as the flat-and-chewy variety.

Preheat the oven to 350 degrees. Line 2 cookie sheets with a Silpat or parchment powder. Sift together flour, baking powder, baking soda and salt.

In a mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate. Chill the dough for several hours (preferably overnight.)

Roll tablespoons of dough into rough spheres (for thick cookies, make as tall as possible). Bake for 8-10 minutes, switching the sheets halfway. Let sit for 5 minutes on cookie sheets, then transfer to cooling racks.

I’m going to admit it. Funfetti cookies were not my first choice of things to bake. I had a vision of watermelon cupcakes, or maybe lime cupcakes with mint frosting. Someday, those cupcakes will be made! It’s up to you guys, my dear readers, to remind me 🙂 . However, cookies travel better when baking with a friend. I got lots of votes for these incredible funfetti cookies and I have to admit that my inner “sophisticated palate” was silenced as I happily made these cookies and added lots of cheerful rainbow sprinkles.

Anecdote about sprinkles: My grandparents, my mom and I went to go get Carvel soft ice cream on our last night in Bronxville, where my grandparents live. I ordered a swirl with chocolate sprinkles, as per my custom. As we walked back to the car, my mom commented on the artificiality of sprinkles. My grandfather looked at her and said “But aren’t sprinkles just little chopped up nuts?” We cracked up. Maybe this isn’t funny, you guys let me know in the comments.

Anywhoo, these cookies are incredible. A revamped recipe from fave blogger Sally at Sally’s Baking Addiction, this is sure to become a Migdal-Thorp-Rentz classic. You could use red and green sprinkles at christmastime, or pink and purple sprinkles for valentine’s day, or orange and black for giants games or halloween! You get the idea. Go crazy! These got rave reviews from supposedly “dieting” visiting family members, so beware of these.

Scoop onto your tray. I use a 2 tablespoon cookie scoop for big cookies, or a 1 tablespoon measure for smaller ones. For thick cookies, try to make your cookies tall rather than wide, as per Sally’s trick.

Bake for about 9 minutes for perfectly soft cookies.

Enjoy! Share with friends and family or simply hide them and eat them all yourself. We won’t judge 🙂 .

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